Chicken kurma which i have posted here is an easy and simple version of kurma varieties.A delicious,tasty kurma with the combination of the spices, ground mixture of green chillies,cashews and coconut which makes the kurma rich and creamy.This Chicken kurma goes well with Idly,Dosai,Chapathi,Poori and Parotas.

INGREDIENTS

250 g chicken

1 onion chopped

2 green chillies

1/2 cup coconut milk

Coriander leaves chopped(fistful)

Mint leaves chopped (fistful)

Salt to taste

Oil as required

MASALA ITEMS

2 star anise

1/2 tsp fennel seeds

2 small piece cinnamom stick

1 bay leaf

TO GRIND

3 cashews

1 tbsp grated coconut

2 green chillies

3 cloves garlic

1 inch long piece of ginger

METHOD

Clean and wash the chicken pieces in water.Heat oil in a cooker,add the items under ‘masala items’on medium flame.After a minute add the onions,green chillies and saute until they turn transparent.Now add the chicken pieces and saute for 3 mins on medium flame.

Add the ground mixture under ‘to grind’ table,then add the coconut milk.

Add water as per your need for the gravy,add the coriander leaves,mint leaves and salt.Stir well and bring to boil.

Close the cooker with the lid and cook for 3 whistles,then simmer the flame and cook 5 mins.The kurma would be ready by now.Open the lid and let the kurma stay on simmer flame for 5 more mins without the lid to get a thick consistency and for the oil to separate.

Chicken Kurma is ready to serve now.